Smoked Salmon Strata Recipe
Ingredients
| 16 thin slices Italian style bread | ||
| Butter | 2 Tablespoon | |
| Leeks | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Smoked salmon | 1/4 Pound, sliced | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Eggs | 6 | |
| Light cream | 4 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Pepper | 1 | |
Directions
Cut bread slices into cubes to make about 11 cups (2.75 L); set aside.
In small saucepan, melt butter over medium heat; cook leeks and mushrooms for 3 to 4 minutes or until leeks are softened.
Remove from heat.
Cut salmon crosswise into 1/2 inch (1 cm) wide strips; stir into leek mixture.
In two greased 8 inch (2 L) baking dishes, arrange half of the bread cubes.
Top with salmon, then half of the cheese; sprinkle with remaining bread cubes.
Beat together eggs, cream, mustard, and pepper to taste until well blended; pour over layers.
Sprinkle with remaining cheese.
Cover and refrigerate overnight.
Bake, uncovered, in 325°F (160°C) oven for 35 to 45 minutes or until tops are golden.
Serve hot.
In small saucepan, melt butter over medium heat; cook leeks and mushrooms for 3 to 4 minutes or until leeks are softened.
Remove from heat.
Cut salmon crosswise into 1/2 inch (1 cm) wide strips; stir into leek mixture.
In two greased 8 inch (2 L) baking dishes, arrange half of the bread cubes.
Top with salmon, then half of the cheese; sprinkle with remaining bread cubes.
Beat together eggs, cream, mustard, and pepper to taste until well blended; pour over layers.
Sprinkle with remaining cheese.
Cover and refrigerate overnight.
Bake, uncovered, in 325°F (160°C) oven for 35 to 45 minutes or until tops are golden.
Serve hot.
Chef
